Full fat or learn meat

123sind

Do you get full fat mince meat or learn mince meat? I normally buy full fat but just wondering if it should be learn meat. I normally drain the fat juice away before i make a dish with it after i browned the meat, but should i keep it with the meat ? Would be interested in what you do.

Sunny_Bunny_

I buy 80/20 or leaner.
You don’t have to get the fattest of everything. Just stuff that has some fat.
Some fat. Not ALL the fat is what I do.

123sind

Ok thanks

anglyn1

It really depends on what I'm using it for. I usually get like the 85% by default and I don't drain it if it's a recipe like chili or in a sauce. If it's a casserole type dish I will get a very lean meat so it doesn't add too much liquid to the dish.

kpk54

I buy what I like.
Beef: 80-20 ground beef, chuck roast, London broil, ribeye, standing rib. All vary in fat.
Pork: tenderloin, loin, butt. St. Louis cut/style ribs, bacon. All vary in fat.
Chicken: most often skinless boneless thighs or breasts. Occasionally wings or other skin on chicken for other's taste (whole bird or pieces). Chicken skin is not my favorite thing to eat.

I'm a fat skimmer where appropriate. Heck, I'll make broth and scrape the fat off after it gels/solidifies and throw away the bulk of it. Sometimes I save some of it fat to make gravy.

nvmomketo

I would go with what you like for taste (as long as you are getting adequate protein). If you typically skimm off the fat and remove it, then I would buy leaner meats. If you like to keep the extra fat then there is no need to buy leaner cuts. KWIM?

I buy leaner beef for the BBQ, but I go with fattier cuts if it is a casserole like chili or cheeseburger pie (beef, eggs, mayo, condiments, cheese, and lots of calories ).

mmultanen

123sind wrote: »

I normally drain the fat juice away before i make a dish with it after i browned the meat, but should i keep it with the meat ? Would be interested in what you do.

In regards to this specific question when I make chicken stock, i do not skim the fat off. I find it makes a much richer stock, and my kids and I prefer the mouth feel and taste when I don't skim the fat layer off the stock.

Same is true for when I make my bolognese. I've never drained the fat as instructed.

I understand people do drain, or skim off the fat and there's certainly nothing wrong with that. I prefer the flavor, mouth feel, and taste when I don't drain or skim.

123sind

Didn't drain the fat of last night on my Angus mince meat which i used for a chilli and i did enjoy it. Thanks guys for your feedback.